Tuesday, May 12, 2009

The whole enchilada

An easy way to make run-of-the-mill enchilada sauce is to combine canned red sauce and canned tomato soup. The soup mitigates the spice a little bit for us wimps, although I still think it's a little spicy. I am the wimpiest of the wimps, though. Above, I just made plain old cheese enchiladas, but they are lightning fast to put together, and with the toppings, they make a great weeknight dinner.


8 flour tortillas
Shredded cheese
1 10-ounce can red enchilada sauce
1 10-ounce can condensed tomato soup
Desired toppings

Fill tortillas with cheese and roll. Place in baking dish. Mix sauce and soup well, then pour over tortillas, ensuring that sauce sinks down to bottom of dish. Top with extra cheese. Bake at 350 degrees for 30 minutes. Serve with sour cream, lettuce, etc. if desired.

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